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Holiday Butternut Squash Risotto with Cauli Rice

  Published on November 17th, 2021
  Reading time: < 1 minute
  Last modified January 11th, 2022
butternut squash risotto
ChefAimee AristotelousDifficultyIntermediateRating
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Made with riced cauliflower, this decadent side dish is perfect for the holiday season and no one will ever guess it's low in carbohydrates. While this recipe makes for an excellent base, feel free to experiment with additional ingredients such as Shitake mushrooms, green onions, and different types of cheese.

Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 3 tbsp butter
 ½ cup dry sherry
 ½ cup butternut squash, cooked and mashed
 ¼ tsp grated nutmeg
Directions
1

Place the butter in a large saucepan and melt over medium heat. Add the sage, rosemary, and garlic, and cook until fragrant, about 1 minute.

2

Add the riced cauliflower and mashed butternut squash and cook for 5 minutes or until the cauliflower begins to soften.

3

Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.

4

Stir in the Parmesan, Mascarpone, and grated nutmeg. Continue to cook over medium heat, stirring occasionally, until the cheese is melted and the risotto is creamy, about 5 minutes.

5

Season with salt and pepper, to taste. Garnish with additional grated cheese and fresh basil (optional).

Ingredients

Ingredients
 3 tbsp butter
 ½ cup dry sherry
 ½ cup butternut squash, cooked and mashed
 ¼ tsp grated nutmeg

Directions

Directions
1

Place the butter in a large saucepan and melt over medium heat. Add the sage, rosemary, and garlic, and cook until fragrant, about 1 minute.

2

Add the riced cauliflower and mashed butternut squash and cook for 5 minutes or until the cauliflower begins to soften.

3

Add the sherry and cook for another 7 minutes, or until most of the liquid has been absorbed and the cauliflower is soft.

4

Stir in the Parmesan, Mascarpone, and grated nutmeg. Continue to cook over medium heat, stirring occasionally, until the cheese is melted and the risotto is creamy, about 5 minutes.

5

Season with salt and pepper, to taste. Garnish with additional grated cheese and fresh basil (optional).

Holiday Butternut Squash Risotto with Cauli Rice

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